Spiced chicken with couscous salad [2011-04-03 16:02:02.513]

Yield: 4 servings ( Serving Size: chicken breast )
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Ingredients

  • 4 tablespoon(s) balsamic vinegar
  • 1/2 pound(s) green beans, trimmed
  • Kosher salt and black pepper
  • 1/2 pound(s) large white mushrooms, halved
  • 3 tablespoon(s) olive oil
  • 1 red onion, cut into 1/2 inch thick rounds
  • 1 pound(s) skirt steak, cut crosswise into four pieces
  • 1 bunch(es) watercress, thick stems removed

Preparation

  1. Heat 1 tablespoon of the oil in a large skillet over medium heat. Season the chicken with the paprika, cumin, 1/2 teaspoon salt and 1/4 teaspoon black pepper and cook until browned and cooked through, 6 to 7 minutes per side. Transfer to a cutting board.

  2. Meanwhile, place the couscous in a large bowl. Add 1 cup of hot tap water, cover, and let sit for five minutes; fluff with a fork. Add the tomatoes, snap peas, basil, lemon zest, lemon juice, the remaining 2 tablespoons of oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper, and toss to combine.

  3. Slice the chicken and serve with the couscous.
July 2010

This recipe is a personal recipe added by AllenD and has not been tested or endorsed by MyRecipes.

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Spiced chicken with couscous salad [2011-04-03 16:02:02.513] Recipe at a Glance
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